Reviewed: Apr. 27, 2009

We enjoyed this recipe, but I did make some changes. I prepared it stove-top, like a regular risotto. That was just as easy for me. And I had some lemon grass, so I added it while it was cooking. I love lemon grass, so I liked the flavor it gave the dish. The only drawback with that is fishing out the grass before serving.

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Carolee

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Reviewed: Mar. 9, 2009

Soooo good. I'd like to experiment with other veggies, like asparagus, but for a first time risotto cook, this was great. My neighbor thought I was stirring for hours and hours. Makes a nice huge batch and we had leftovers for days. I used asiago and parmesan (it was what I had in the fridge) but I will make this again and again. What an inexpensive, great meal. Kids loved it too!

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Feedingright

Cooking Level: Expert

Home Town: Plover, Wisconsin, USA

Living In: Batavia, Illinois, USA

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Reviewed: Jan. 16, 2008

This was a margina risotto for me. The risotto turned out kind of mushy and not enough flavor even though I added dried porcini mushrooms.

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Holly

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Reviewed: Apr. 15, 2007

Pam, Just had this again for dinner. It rates a 10 in our house. I make it exactly the way you presented it in the paper last year. I go easy on the fats for the extras, just steam the veggies. We use a dutch oven, and I think that might be the key to the success of this recipe! Thank you

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Patrice

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Reviewed: Dec. 29, 2006

This was very good - I didn't think it was bland at all. To me, it was like a fancy, good version of ham and rice. I don't know if I would call it a Risotto. I actually did not do the "baking" part. After I added the broth and water, I simply put a lid on it, brought it to a boil, and then simmered for 25 on the stovetop. It was perfect! No need to bake at all. After simmering, I continued with the recipe as usual. The parm cheese is a perfect addition! Great for leftover ham. I loved it!

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